Hcg Rosemary Garlic Steak Recipes
GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
GARLIC AND ROSEMARY STEAK
An absolutely delicious way to enjoy steak -- I usually make this with London Broil. A favorite of ours for many years. Preparation time does not including marinating -- this must marinate at least overnight.
Provided by Pianolady
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Tenderize steak before marinating.
- Combine first 5 ingredients.
- Add steak and turn to coat.
- Season generously with pepper.
- Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
- Bring steak to room temperature.
- Preheat the broiler for 5 minutes.
- Remove steak from marinade and pat dry.
- Transfer marinade to heavy small saucepan.
- Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
- Transfer to platter and let it stand for 10 minutes.
- Bring marinade to a boil.
- Thinly slice steak across the grain.
- Pour marinade over steak slices and serve (and/or serve marinade alongside).
- Enjoy!
Nutrition Facts : Calories 537.9, Fat 28.9, SaturatedFat 6.5, Cholesterol 158.8, Sodium 1492.7, Carbohydrate 4.9, Fiber 0.6, Sugar 2, Protein 61.3
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- Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside.
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- Cook remaining 4 Tbsp. oil and garlic in skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3–4 minutes. Remove pan from heat; discard garlic. Transfer 2 Tbsp. garlic oil to a small bowl; reserve.
- Cut steaks against the grain into 1/3-inch-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1–2 minutes for medium-rare. Add 1 Tbsp. rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 Tbsp. rosemary oil.
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